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Imagine biting into a crispy, golden-brown coconut shrimp. You taste the sweet coconut and juicy shrimp. This is the magic of coconut shrimp! You can make this popular restaurant appetizer at home. This recipe is easy to follow and gives you delicious results.
Ingredients You Need
Great coconut shrimp starts with good ingredients. This recipe has simple ingredients, but the right choices make a difference.
For the Shrimp:
- 1 pound jumbo shrimp (16/20 count per pound), peeled and deveined, tails intact
- You can butterfly the shrimp for more crunch.
For the Batter (Flour Dredge and Egg Wash):
- ½ cup all-purpose flour for dredging
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne powder (optional, for a little heat)
- 2 large eggs, beaten
For the Coating:
- 1 ½ cups sweetened shredded coconut flakes
- ¾ cup Panko breadcrumbs
Tip: Put the coconut and Panko in a food processor. Pulse a few times until the coconut is fine. This makes the coating smooth.
For the Dipping Sauce:
- ⅓ cup sweet chili sauce
- 3 tablespoons apricot preserves
Making Perfect Coconut Shrimp: A Step-by-Step Guide
Getting Ready
- Dry the shrimp with paper towels. Water makes the coating fall off.
- Set up three bowls: one with flour, one with beaten eggs, and one with the coconut-Panko mix.
- If you want to butterfly the shrimp, cut a slit down the back.
Coating the Shrimp
- Dip each shrimp in the flour mixture. Shake off extra flour.
- Dip the shrimp in the beaten egg. Let extra egg drip off.
- Roll the shrimp in the coconut-Panko mix. Press gently to make sure the coating sticks.
- Put the shrimp on a baking sheet lined with parchment paper.
Cooking the Shrimp
You can cook the shrimp in a few ways:
- Deep Frying
- Heat 2-3 inches of oil in a pot. Use peanut, vegetable, or canola oil.
- Heat the oil to 350-375°F. Use a thermometer to check the temperature.
- Fry the shrimp in small groups. Don’t put too many in the pot at once.
- Fry for 2-3 minutes on each side, or until golden brown.
- Put the cooked shrimp on a plate with paper towels. This absorbs extra oil.
- Air Frying
- Heat the air fryer to 400°F.
- Spray the shrimp with cooking spray.
- Air fry for 6-8 minutes. Flip them halfway through.
- The shrimp might not be as brown in an air fryer.
- Baking
- Heat the oven to 425°F.
- Put the shrimp on a baking sheet. Grease the sheet first.
- Bake for 10-15 minutes, or until golden brown.
- Baking makes the coating less crispy.
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The Perfect Dipping Sauce
Sweet chili sauce is the classic choice for coconut shrimp. It’s a mix of sweet, savory, and spicy.
Easy Dipping Sauce Recipe
- Mix ⅓ cup sweet chili sauce with 3 tablespoons of apricot preserves.
Other Dipping Sauce Ideas
- Pineapple salsa
- Spicy sriracha mayo This information is not from your sources, so you may want to independently verify it.
- Orange marmalade
- Pineapple preserves
Crispy Coconut Shrimp
Description
Crispy Coconut Shrimp is a tropical delight featuring tender shrimp coated in crispy panko breadcrumbs and sweet coconut flakes. Perfect as an appetizer, snack, or main dish with a tangy dipping sauce!
Ingredients
For the Shrimp:
For Frying:
For Dipping Sauce (Optional):
Instructions
- Set Up Breading Station
-In one bowl, mix flour, salt, pepper, and paprika.
-In a second bowl, beat the eggs.
-In a third bowl, combine panko breadcrumbs and shredded coconut. - Bread the Shrimp 🦐
-Coat each shrimp in the flour mixture, shaking off excess.
-Dip into the beaten eggs, ensuring full coverage.
-Press into the panko-coconut mixture to coat well. Place on a plate. - Optional Resting
Let the breaded shrimp sit for 5 minutes to help the coating adhere better. - Heat the Oil 🔥
In a deep skillet or pot, heat oil to 350°F (175°C). - Fry the Shrimp
Fry in batches for 2-3 minutes, turning occasionally, until golden brown and crispy. Do not overcrowd the pan. - Drain and Cool
Remove the shrimp with a slotted spoon and place on a paper towel-lined plate to drain excess oil. - Combine Ingredients 🍊
In a small bowl, mix orange marmalade, sweet chili sauce, and lime juice.
Prepare the Shrimp:
Fry the Shrimp:
Make the Dipping Sauce:
Notes
- -For a healthier version, bake the shrimp at 400°F (200°C) for 12-15 minutes, flipping halfway, or air fry at 375°F (190°C) for 10 minutes.
-Unsweetened coconut flakes can be used for a less sweet flavor.
-Serve with rice or a side salad to turn this into a full meal.
Serving Your Coconut Shrimp
- Serve the shrimp with your dipping sauce.
- You can add a side dish like:
- Tropical fruit salad
- Coconut rice
- Asian slaw
Troubleshooting Tips
Here are some tips if you have problems:
- Greasy Shrimp: Did you heat the oil to the right temperature? Did you fry too many shrimp at once? Make sure to drain them well on paper towels.
- Soggy Breading: Make sure the shrimp are dry before coating them. Did you cover them completely with the egg? Don’t overcrowd the pan or air fryer.
- Breading Falling Off: Dip the shrimp in the egg twice if needed. Press the coating on firmly. Freeze the breaded shrimp for 30 minutes before frying.
- Overcooked or Undercooked Shrimp: Use a meat thermometer. The shrimp are done when the inside is 145°F. Cook for less time if your shrimp are smaller.
Making Sustainable Choices
It’s good to choose seafood that is sustainable. Look for shrimp that were raised in a responsible way. Certifications like ASC or BAP can help you find sustainable seafood.
Enjoy Your Homemade Coconut Shrimp!
Now you can make coconut shrimp just like the restaurants! Try this recipe and enjoy the delicious results. It’s easy, fun, and will make you feel like you’re on vacation!